If you wish to stuff your turkey, prepare your stuffing and fill the neck cavity only.

Sprinkle the bird with salt and pepper then place it breast side down, cover with foil in a roasting tin. The oven should be pre-heated to 230°C/450°F/Gas mark 8 and the bird cooked at this temperature for 30 to 60 minutes depending on size, before reducing the heat to 190°C/375°F/Gas mark 5.

About 30 minutes before the end of cooking (see table for suggested total times), open the foil if used and turn the bird onto its back to brown the breast. Do try to avoid over-cooking. Test with a fork on the inside of the thigh - the bird is ready when the juices run clear. After cooking, allow the turkey to rest for about 15 to 20 minutes, and then carve.